Coconut Pumpkin Pie

Coconut Pumpkin Pie

by Nicole on November 19, 2011

With the upcoming scramble to prepare a memorable meal I started to try and think of ways to shake things up in the kitchen. I adore coconut and wanted to try and find a way to incorporate it into a holiday dessert. I thought the best way would be to marry it to an standard favorite. Even if you are not a coconut fan I think you may like this. The flavors blend well and the taste of coconut is subtle. I wanted to post this early to give a hand to anyone scrambling to whip something up for the crowd or pot luck or whatever. I hope you all have a great holiday surrounded by loved ones and all your tasty favorites.

Coconut Pumpkin Pie
 
Cook time

Total time

 

Author:
Serves: 10

Ingredients
  • 2 cups pumpkin puree (can or fresh)
  • 1½ cup Evaporated milk (12 oz can)
  • ¼ cup brown sugar
  • ½ cup white sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ½ tsp Chai seasoning (I used McCormick) can sub ⅛ tea ground cloves and ½ tsp ginger
  • 2 eggs slightly beaten
  • ½ cup shredded sweetened coconut
  • ¼ tsp coconut extract
  • 1 9″ pie shell (homemade or frozen)
  • Toasted coconut (optional for topping)
  • Whipped cream (optional for topping)

Instructions
  1. Preheat oven 425
  2. Mix all ingredients besides coconut till well mixed
  3. Add shredded coconut
  4. Pour mixture into pie shell (you may have a little extra)*
  5. Place pie on a cookie sheet to catch any possible spills
  6. Bake at 425 for 15 minutes and then lower heat to 350 and cook an additional 45-55 mins
  7. Pie will be done when a knife comes out from one inch from crust clean
  8. Allow to cool for one hour then refrigerate until completely cooled
  9. Top with whipped cream and toasted coconut before serving.
  10. *Notes – You may have left over filling. You can bake it in a mini crust or a ramekin as a crust less little baby pie.
  11. To toast coconut use a small dry frying pan and put the coconut spread evenly on the bottom. Watch carefully and toss often till they are golden in color.

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{ 5 comments… read them below or add one }

Marian November 21, 2011 at 4:22 AM

Hi Nicole, this looks delcious! Such a great idea to combine coconut with pumpkin!
Greetings from Belgium, Marian

Reply

Nicole November 22, 2011 at 1:08 AM

Thank you Marian! I love any chance to sneak in a little coconut :) – All the best to you and your family.

Reply

anna November 21, 2011 at 2:35 AM

Such a unique combination, the rationale behind such mix of flavors is smart. I love coconut too. I love its exotic taste and I love the crunch it adds to the texture of the dish. Great post!

Reply

Nicole November 22, 2011 at 1:10 AM

Hi Anna

Thank you so much. I agree the coconut breathes a little extra life into the pie. I am so glad you liked the dish. :)

Reply

Jo November 20, 2011 at 8:50 PM

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watering food.

We’ve seen your blog and we love your pictures and recipes. We would love
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Thanks.

Reply

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